Sweet Potato Casserole
A comforting casserole highlighting sweet potatoes, sweetened with maple syrup and topped with crunchy pecans, making it a nutritious and delightful dish for any occasion.
Ingredients
For the Base
- 4 cups cubed sweet potatoes
- 1/3 cup pure maple syrup
- 1/2 cup unsweetened almond milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the Topping
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter
Instructions
Preparation
- Preheat the oven to 350°F.
- Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil.
- Boil until fork-tender, approximately 15 minutes.
- Drain well and transfer the sweet potatoes to a large bowl, then mash until smooth.
- Stir in the maple syrup, almond milk, egg, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Lightly grease a 9x9-inch baking dish and evenly spread the mashed sweet potato mixture.
Topping
- In a separate bowl, mix together the whole wheat flour, rolled oats, brown sugar, chopped pecans, and butter.
- Use your fingers to incorporate the butter with the other ingredients until crumbly.
- Sprinkle the crumbly mixture evenly over the mashed sweet potatoes.
Baking
- Place the casserole in the preheated oven and bake for 25 to 30 minutes until the topping is lightly golden.
- Remove from the oven and let cool for 5 minutes before serving.
Notes
For pre-preparation, assemble the casserole a day in advance, cover tightly, and store in the refrigerator unbaked. Bake before serving. Leftover casserole can be stored in an airtight container in the refrigerator for up to three days or freeze for up to three months.